Chocolate Eclair Squares

2 cups milk
2 pkg. (3.4 oz. each) vanilla instant pudding
1 tub (8 oz.) cool whip, thawed
64 nilla wafers
2 squares semi-sweet chocolate

Beat milk and pudding mixes with whisk about 2 minutes. Stir in cool whip. Arrange about 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours. Microwave chocolate on high for 1 minute or until melted when stirred. Drizzle over dessert. Cut into squares and serve. Enjoy!

Easy homemade no-bake Mac and Cheese

2 cups elbow macaroni
2 1/2 Tbls. butter, divided
1 1/2 Tbls. flour
1 1/2 cups milk
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cup shredded cheddar cheese
1/4 cup dried unflavored breadcrumbs


Cook macaroni according to package directions. Drain; set aside. Melt 1 Tbls.butter in a small skillet. Add bread crumbs. Cook and stir until toasted, about 3 minutes. Set aside. In medium saucepan, melt remaining butter. Add flour. Cook over low heat, stirring constantly for 1 minute. Gradually add milk, stirring constantly. Cook, stirring occasionally, until thickened. Stir in salt and pepper. Remove pan from heat. Add cheese and stir until cheese is melted. Stir macaroni into cheese sauce. Spoon onto individual serving plates, then sprinkle with toasted bread crumbs and serve. Enjoy!

Sweet cinnamon biscuits

2 cups flour, sifted
1 Tbls. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 cup vegetable oil
1/4 cup buttermilk
1 stick (8 Tbls.) butter, softened
3/4 cup sugar
1 tsp. cinnamon

Combine flour, baking powder, salt and baking soda in a bowl and mix well. Stir in oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle. Preheat the oven to 400 degrees. Grease a 9-inch round baking pan lightly. Spread butter oven the dough. Combine sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle (jelly-roll fashion), starting from one long side. Pinch seam to seal. Cut the roll into 1 1/2-inch slices. Arrange the slices, place cut side up in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from oven. Serve hot. Enjoy!

Easy Turtle Pumpkin Pie

1/4 plus 2 Tbls. caramel topping (divided in half)
1 graham cracker pie crust
1/2 cup plus 2 Tbls. pecan pieces (divided in half)
1 cup milk
2 pkgs. (3.4 oz.) instant vanilla pudding
1 cup pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tub of cool whip

Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup pecans. Beat milk, pudding, pumpkin and spices together till blended. Stir in 1 1/2 cups cool whip. Spread into crust. Refrigerate 1 hour. Top with remaining cool whip, caramel topping and pecans. Enjoy!

Creamy Ham and Noodle Casserole

1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup chopped green pepper
1 Tbls. butter
1 cup milk
1 pkg. (8 oz.) cream cheese, cubed
1 1/2 cups chopped ham
1/2 cup Parmesan cheese, grated
1/2 tsp. salt
2 cups eggs noodles, cooked & drained

Saute celery, onion and green pepper in butter. Add milk and cream cheese; stir until cheese is melted. Add meat, 1/4 cup Parmesan cheese and salt; mix well. Combine sauce and noodles; pour into 1 1/2 quart baking dish. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 25 to 30 minutes. Enjoy!

Tuna or Chicken Pasta Casserole

1/4 cup butter
1/2 cup flour
2 cups milk
1/4 tsp. celery seed
dash of pepper
2 1/2 cups desired pasta - egg noodle or shell is good (cooked & drained)
2 (6 1/2 oz.) cans tuna or chicken (drained & flaked)
1 (10 oz.) pkg. frozen peas (cooked & drained)
1/2 cup Parmesan cheese
2 Tbls. chopped pimento (optional)

Make white sauce with butter, flour, milk and seasonings. Add pasta, meat, peas, 1/3 cup cheese and pimento; mix lightly. Spoon into a 2-qt. casserole dish and sprinkle with remaining cheese. Bake at 350 degrees for 25 minutes. Enjoy!

Creamed Chicken & Biscuits

1/2 large onion, chopped
1 1/2 tsp. butter
4 cups chopped, cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded Cheddar cheese, divided
6 biscuits (you can use canned or unthawed frozen ones)

Preheat oven to 350 degrees. Grease the bottom and sides of an 11x7-inch baking dish. Heat butter in a small non-stick skillet oer medium-high heat until melted. Stir in onion. Saute until tender. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven. Sprinkle baked layer with 3/4 cup of the Cheddar. Arrange biscuits in a single layer over top. Sprinkle with remaining Cheddar. Bake until biscuits are golden brown and the sauce is bubbly, approximately 20 minutes. Serve immediately. Enjoy!